This healthy edible cookie dough recipe is made with almond flour, completely vegan and ready to enjoy in minutes!

A small glass bowl with a few scoops of edible chocolate chip cookie dough in it.

About this Recipe

This edible cookie dough is made without raw eggs or flour so it’s safe to eat. Instead of white flour, it’s made with almond flour, which is perfect for a cookie dough consistency and also makes the recipe gluten-free.

The best part about making edible cookie dough? It takes just minutes to make with 5 ingredients plus salt! It’s also vegan and easy to customize with different add-ins like nuts or raisins.

For more almond flour recipes, don’t miss these peanut butter cookies, peanut butter cookie dough balls, almond flour chocolate chip cookies and sesame tahini cookies.

Highlights

  • Safe to eat (no raw eggs or raw flour).
  • Vegan and gluten-free.
  • Naturally sweetened.
  • No-baking!
  • 6 ingredients (5 plus salt).
  • Ready in minutes.
  • Freezer-friendly.
  • Customize to your liking.

Ingredients Needed

Please scroll down the page for the full printable recipe. This section covers some notes on the ingredients and possible substitutions.

The ingredients needed for making edible cookie dough out of almond flour.
  • Almond Flour: This recipe is specifically for almond flour and hasn’t been tested with another option. I think oat flour would be the best substitute thought I haven’t tried it.
  • Sunflower Butter: Sunflower seed butter works well but you can substitute any nut butter such as peanut butter, cashew butter or almond butter.
  • Sweetener: You can use agave syrup or maple syrup.
  • Salt: A pinch of good sea salt really enhances the flavour.
  • Vanilla: Vanilla adds to the cookie dough flour flavour.
  • Chocolate Chips: Use your choice of dairy-free mini or regular chocolate chips. You can use dark chocolate chips or recipe. You can also substitute chocolate chunks or morsels or chopped dark chocolate. I like Camino and Enjoy Life brands for dairy-free chocolate chips.

How to Make

There’s not really much to make edible cookie dough! Basically, mix everything up and enjoy!

I like to mix the almond flour and salt together first to make sure it’s well distributed. Once you’ve done that, add the rest of the ingredients.

Almond flour in a glass mixing bowl with sunflower seed butter and maple syrup.

Mix that up really well using a spatula or wooden spoon, then add the chocolate chips and mix those in until well distributed throughout the cookie dough.

Edible chocolate chip cookie dough in a glass mixing bowl.

You can scoop the cookie dough into a storage container just like that, or use your hands or a small cookie scoop to create 1-inch balls.

A cookie scoop filled with edible chocolate chip cookie dough.

Serve the cookie dough right away or chill on a baking sheet for 20 minutes or so for a firmer texture.

The cookie dough is delicious on its own or try it crumbled into banana ice cream, smoothies, yogurt or even a bowl of oatmeal.

Overhead close up of scoops of chocolate chip cookie on a baking sheet.

Expert Tips

  • Use a digital kitchen scale to measure your ingredients for accuracy and recipe success!
  • Mini chocolate chips work best for even distribution throughout the dough.
  • Scooping the dough into balls is optional. Simply store in a container and enjoy by the spoonful if you like!
  • For a firmer texture, chill the cookie dough for 20-30 minutes before serving.

Variations

  • Use any variety of chocolate chips (white, butterscotch).
  • Add 2-3 tablespoons chopped nuts such as walnuts or pecans.
  • Add 2-3 tablespoons of shredded coconut.
  • Swap some or all of the chocolate chips for raisins or dried cranberries.
  • Use almond extract instead of vanilla extract.
  • To make chocolate cookie dough, add 1-2 tablespoons of cocoa powder.
Close up of scoops of edible chocolate chip cookie dough in a glass bowl.

FAQs

Can I half or double the recipe?

Yes. This recipe is easily doubled, cut in half, or even a quartered.

Can I make sugar-free cookie dough?

Yes. To make this recipe sugar-free, use monk fruit liquid sweetener like Lakanto and sugar-free chocolate chips such as Lily’s.

Can I use coconut flour?

I wouldn’t recommend substituting coconut flour unless you’re confident with swapping almond flour and coconut flour. You will need to make additional adjustments to the recipe as coconut flour and almond flour do not swap at a 1:1 ratio.

Can I use white flour?

I would not recommend using white flour as it’s not safe to eat unless heat treated first.

Edible chocolate chip cookie dough in a small glass bowl being scooped out with a small wooden spoon.

How to Store

  • Store edible cookie dough in the fridge in an airtight container for up to 1 week.
  • To freeze the cookie dough, I’d recommend freezing the balls on a baking tray before transferring them to a freezer bag or airtight container. You can store them for up to 3 months in the fridge. Thaw them in the fridge or at room temperature.

Did you try this recipe?
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Close up of scoops of chocolate chip cookie on a baking sheet.

Healthy Edible Cookie Dough

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan
Save Recipe

Description

This healthy edible cookie dough is easy to make in minutes and is vegan, gluten-free and naturally sweetened with no added oil.


Ingredients

Scale
  • 1 ½ cup almond flour (180 g)
  • 1 teaspoon salt (6 g)
  • 1/4 cup sunflower seed butter (67 g)
  • 1/4 cup maple syrup or agave (75 g)
  • 1 teaspoon vanilla (4 g)
  • 1/4 cup Dairy-Free Mini Chocolate Chips (50 g)

Instructions

  1. In a large bowl whisk together your almond flour and salt.
  2. Add the sunflower butter, maple syrup or agave and vanilla and mix well until all the almond flour is wetted.
  3. Fold in the mini chocolate chips until distributed throughout.
  4. Using a tablespoon measure or small cookie scoop, create 1-inch balls of dough.
  5. Serve immediately or chill in the fridge for a firmer, chilled texture.

Notes

Sunflower seed butter can be substituted for any nut butter like peanut butter, cashew butter or almond butter.

Store the cookie dough in a sealed container in the fridge for 1-2 weeks or freeze in a freezer bag or airtight container for up to 3 months. Defrost at room temperature or in the fridge.


Nutrition

  • Serving Size: 1 scoop
  • Calories: 178
  • Sugar: 5 g
  • Sodium: 259 mg
  • Fat: 7 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 6 g

Keywords: edible cookie dough, vegan cookie dough